Productos

Moneo Tasting Selection

FORMAT

Rectangular box designed and coated with the spectacular design of Rafael Moneo exclusive for Joselito.

INGREDIENTS

Ingredients: paleta and sea salt.

Caña de lomo: pork loin, sea salt, paprika, garlic, and sugar.

Chorizo: lean pork, sea salt, paprika, garlic and sugar.

Salchichón: lean pork, sea salt, pepper, and garlic.

MATURING

Paleta: more than 48 months of natural curing.

Caña de lomo: 6 months of natural curing.

Chorizo: 6 months of natural curing.

Salchichón: 6 months of natural curing.

PRESERVATION

This product should be kept in a cool and dry place.

PREPARATION

The product should be removed from its packaging 60 minutes before consumption.

CONSUMPTION

To appreciate the taste and aroma of this product, it should be consumed at room temperature between 20 and 25 ºC.

100% Natural·No preservatives or additives

On a black background, a bright red structure is perceived. It is not real, although it is designed by an authentic architect. It is the design designed by Rafael Moneo and the Moneo Brock Studio for Joselito in 2010.

Rafael Moneo is the first Spanish architect to have been awarded the Pritzker Prize, considered the Nobel of architecture. He has also received the Prince of Asturias Award in 2012 and is the author of such well-known works as the building of the National Museum of Roman Art in Mérida, the Kursaal Palace in San Sebastian or outside Spain, the Cathedral of Our Lady of Angels.